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  1. firstrowjoe

    Golden Driller on Ribs

    I put Golden Driller on fall off the bone 3-2-1 ribs. Very good. If you’re not a super sweet or tired of the same old “Q”, this is a nice treat on game day.
  2. firstrowjoe

    Golden Driller Sauce is Fantastic

    I made chicken slovakia and served it with Jeff’s “ Golden Driller”. Very Very good sauce.
  3. firstrowjoe

    Camp Chef side sear box kabobs for a crowd

    I cook each ingredient on a separate skewer or whole (chicken breast) and then cut up chicken and combine with veggies in a tray for serving. Cook each item to perfection the way you like it instead of some burning to get chicken to 165. Pineapple teriyaki marinade with Smokey paprika chipotle...
  4. firstrowjoe

    Pulled Pork so easy

    2 Boston butts about 4.5 lb each. Yellow mustard and rub the night before. More rub halfway through cook because I flip them at 6 hours when I use a pan set up. Easy clean up. 2 cups of water only in the pan. 225 temp smoke 10/high and never touched it. 2 AMAZN smoke tubes. Mixed char hickory...
  5. firstrowjoe

    Vinegar dipping sauce recipe, Amazing!!

    I use this as a dipping sauce in addition to traditional or typical bbq sauces. It is so flipping amazing on all things pork and even brisket. I use Texas Petes hot sauce, course black pepper and go easy on the red pepper flakes. If you’re a midwesterner and haven’t discovered vinegar sauce...
  6. firstrowjoe

    Camp Chef Woodwind first two hours SET TEMP and SET SMOKE.

    If you aren’t using a smoke tube (yet), set your camp chef pellet smoker to 180 and smoke setting 9. I did some pork loins today with Jeff’s Texas and meat church honey hog at 180 temp, smoke 9 with a quick sear at the end when they hit 140ish. Tented them and my goodness they are amazing
  7. firstrowjoe

    Don’t burn the sugar, ribs

    Did this St Louis Spare Rib cook with a little salt and pepper and Jeff’s Texas Rub to get thing started. About 3 hours in i spritz with water and added a fair dusting of Meat Church Honey Hog. The picture will show the desired results.
  8. firstrowjoe

    More smoke on pellet grill

    I quit using wood chips in my Masterbuilt 30 and 40 years ago and instead used an AMAZN Tube filled with pellets. I now add it to my pellet smoker grill as it leaves a bit to be desired on smoke flavor.
  9. firstrowjoe

    Utilizing Jeff’s 9 Pellet Smoker Tips, read my mind

    I just read Jeff’s 9 tips for pellet smokers and realize we’re on the same page. I started a brisket a few hours ago. Low temp to start, smoke tube with lid from Amazon, meat on rack in foil tray for cleanup. Here’s a few pics for the start up. I’m 12 hours in, added pics. Be careful with the...
  10. firstrowjoe

    Grill Happy Top of Iowa Chops

    I got this 7 oz bottle of Grill Happy seasoning for $14.50 total delivered. It’s apparently a booth at the MN State Fair ( in a couple weeks)and is good on chicken and chops. So I gave it a test run. I will for sure put it on my next beer can chicken and it is wonderful on these chops.
  11. firstrowjoe

    Smoked Corned Beef (flat, 4.5lb, pellet)

    I’m smoking a corned beef slathered in creamy horseradish, Dijon mustard and lillies Carolina dirt and Jeff’s Rub. I tossed the seasoning packet from the meat as it is overwhelming to the flavor when smoking. I have it in a lifted cookie type tray to start. Will add a Guinness beer when I wrap it.
  12. firstrowjoe

    Lumber Jack 100% Hickory Pellet Smoke

    I have the Camp Chef Woodwind on Lumber Jack 100% Hickory set at High Smoke (220 temp/#3 smoke pre programmed setting) Let’s see what happens with these two racks of St Louis Spare ribs. Put some tomahawk pork chops on too. Seared the tomahawks after they approached 138/140 on the side sear...
  13. firstrowjoe

    Camp Chef Woodwind with side Sear Box

    Moved on from Masterbuilt 40 to Camp Chef Woodwind Wi-Fi $G with $ide $ear box. Looking for max smoke temp and smoke setting for ribs as HIGH Smoke setting isn’t it. Hi Jeff, I formally lived at 101st and Memorial so very familiar with Tulsa. Up in Minnesota now. What’s my best setting to...
  14. firstrowjoe

    New to site

    Getting my Minnesota smoker ready to move to the portico so I can use it all winter.  That might be a stretch.  I make the best Cherry Wood Smoked Country Style Ribs on the planet, would hate to go all winter without any.    
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